Six Cheesy Names

Monterey Jack takes half of its name from a place where Franciscan friars around Monterey, CA, crafted a mild white cheese throughout the 19th century. The second part comes from Scottish immigrant David Jack, who started marketing his own version of the cheese.

When Jack first came to the US in 1841, he worked as an army contractor, and he eventually became so successful that he owned most of the real estate in Monterey County. The rapid expansion of his land holdings left him owning shares in a number of dairies and he began mass-marketing the friars’ cheese recipe, first under the name Jack’s cheese and later as Monterey Jack.

Colby cheese is another American invention. In 1885 Wisconsin cheese maker Joseph F. Steinwand started varying his production process for cheddar by washing the curds with cold water. The washing process cut down on the acidity of the cheese and gave it a milder flavor than regular cheddar. Steinwand named his creation after the nearby town of Colby, WI. Longhorn Colby refers to the size and cylindrical shape of the block the cheese comes in.

Pecorino comes from Pecora, the Italian word for sheep and this family of hard Italian sheep milk cheeses derives from it.

Hanne Nielson created Havarti cheese at her family’s farm in Øverød, just north of Copenhagen, during the mid-19th century. Nielson decided to create a Danish equivalent to Switzerland’s tasty cheeses and the buttery Havarti was the result of her experimentation. She named the cheese after the family’s farm, which was known as Havarthigaard.

Mozzarella takes its name from the diminutive of the word mozza, which in Neapolitan dialect means cut. Mozza in turn derives from the verb mozzare, which means to cut off. It refers to how the cheese is produced by cutting the curds and shaping them into the familiar ball shape.

American cheese gets its name from the British. When British colonists first came to North America, they brought their knowledge of cheddar production with them and began making cheese cheaply and in great volume. Colonists would ship the cheese back across the pond and sell it at discount prices. British shoppers did not love the quality of this 'Yankee cheddar' or 'American cheese', but since it was cheap, it sold well. By 1878, Americans were sending over 300 million pounds of cheese back to England every year.

Americans called it either yellow cheese or store cheese. During 1916 James L. Kraft patented a pasteurization process that stabilized cheese to allow for easy transport over long distances. The name American cheese stuck to to Kraft’s processed cheeses.

Say Cheese

The root of the English word cheese comes from the Latin caseus, which also gives us the word casein, the milk protein that is the basis of cheese. Caseus is also the root word for cheese in other languages, including queso in Spanish, kaas in Dutch, käse in German, and queijo in Portuguese. Caseus Formatus, or molded (formed) cheese, brought us formaticum, the term the Romans employed for the hard cheese used as supplies for the legionaries. From this root comes the French fromage and the Italian formaggio.

Cheese consumption began as early as 8000 BC, when sheep were first domesticated. It is believed to have been discovered in the Middle East or by nomadic Turkic tribes in Central Asia, where foodstuffs were commonly stored in animal hides or organs for transport. Milk stored in animal stomachs would have separated into curds and whey by movement and the naturally present bacteria

The United States is the top producer of cheese in the world, with Wisconsin and California leading in production. Although the US produces the most cheese, Greece and France lead in cheese consumption per capita. Cheese consumption in the US has tripled since 1970 and is continuing to increase.

Cheesy

We all know that cheese is cheese and made from sour milk, but if you look at some packages, you find cheese products and cheese food. Here is the difference.

Cheese food is somewhere between 51 percent and 99 percent cheese. It is a food product made from regular cheese, and almost always with the addition of whey, emulsifiers, milk, salts, preservatives, and food coloring. Processed cheese is also known as “process cheese”, “prepared cheese”, and “cheese food”. American cheese and some 'squirt cheese' are cheese foods. James L. Kraft created the first commercially available sliced processed cheese.

Cheese product is composed of less than 51 percent cheese. More than half the product is made up of ingredients like emulsifiers, carrageenan (seaweed-extract stabilizer) and flavorings, like citric acid for that cheesy tanginess. Cheez Whiz and some varieties of Velveeta are cheese products.

Average Americans eat about 30 pounds of cheese a year.

A great cheese slicer when yours is in the dishwasher, use unwaxed dental floss.